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Honestly I had been planning this dessert for years. The idea was first planted in my head when I watched the TV show of Heston Blumenthal making potted plant Tiramisu a few years ago. At the time Heston’s recipe was intimidating for me. I didn’t even think to try it. Last year when I saw the flower pot ramekins in the shop, Heston’s creation came back to my mind again. I bought the ramekins and thought I would put them to use one day. After that I didn’t have a clear idea of what I was going to make, also because I didn’t have much time, I put the ramekins in the cupboard and forgot about them completely. Until recently I bought a new toy – whipping siphon gun, a clear idea was formed in my mind and I finally decide put it into action.

My idea was to make a dessert with elements – chocolate mousse, chocolate soil and matcha sponge. I started searching recipes for those elements. Because the idea was inspired by Heston I particularly looked for his recipes. To my surprise he only used water and chocolate to make chocolate mousse. I was intrigued by his recipe since I have learnt water will seize the chocolate. Water in the chocolate is always a big no-no. After I watched his video I decided to give it a go. The result was interesting – water didn’t seize the chocolate but created a smooth and creamy texture. However I am not sure if it is he chocolate I used or the ratio issue, my chocolate mousse wasn’t thick enough. Even tough I had been whisking it for a long time, the mousse was like the custard consistency. If you are interested please find his recipe here.

To make the chocolate soil I adapted Heston’s Tiramisu recipe and replaced some ingredients with something else that I can find. It was tasty and it can be added to any dessert for some texture.

Chocolate soil

200g caster sugar

80g dark chocolate, roughly chopped (70% cocoa solids)

1/4 cup puff rice

60g white chocolate

20g cocoa powder

½ tsp salt

Put 75 ml cold tap water and the sugar into a saucepan and place the pan over a high heat. Bring to the boil and continue to heat until the syrup at the side of the pan begins to colour.

Remove from the heat and immediately add the chopped dark chocolate. Whisk to incorporate, continue to whisk until the liquid has completely crystallised.

To caramelise the white chocolate, preheat the oven to 190ºC. Place the white chocolate on a baking tray lined with baking paper and place in the oven for 15 minutes. After the first 5 minutes, begin to stir the chocolate every couple of minutes until fully caramelised. Remove it from the oven and let it cool. Don’t turn off the oven.

Put the puff rice int a baking tray and toast in the oven until they are lightly brown with some nutty flavor.

Blend the crystallised dark chocolate and caramelised white chocolate with the cocoa powder, toasted puff rice, and the salt in a food processor until they are crumbly.

Macha Sponge

1 Egg

40g caster sugar

10g plain flour

25g butter melt

60g milk

1/2 tsp matcha powder

Whisk all ingredients together and put the mixture in the whipping siphon gun.Charge with the gas and shake vigorously. Leave it for 2 hours.

Squeeze the mixture from the whipping siphon gun into a plastic or paper cup. Microwave it on high heat for 40 seconds. Take it out from the microwave and let it cool (the cakeshould be very airy and spongy).

To assemble

Chocolate mousse should be set in the ramekins in the fridge for a few hours. To serve, add the chocolate soil on top of the chocolate mousse. Tear a piece of matcha sponge and add it on top. Tadda does it look like a real moss plant? 🙂